Mouclade | Gourmet Traveller

Ingredients

• 125 ml (½ cup) chicken stock
• 125 ml dry white wine
• 60 ml dry vermouth
• 1 kg cleaned black mussels, rinsed
• 35 gm butter, coarsely chopped
• 4 golden shallots, thinly sliced
• 1 leek, white part only, thinly sliced
• 4 curry leaves
• 1 tbsp plain flour
• 2-3 tsp mild curry powder, such as korma
• 125 ml (½ cup) pouring cream
• Garlic toasts
• 100 gm softened butter
• ¼ cup (firmly packed) flat-leaf parsley, thinly sliced, plus extra to serve
• 1 small garlic clove, finely chopped
• 2 small panini, halved